2 (14 3/4 oz.) cans reduced sodium chicken broth
5 tbsp. flour
1 carrot, finely chopped
1/2 sweet red or green pepper, chopped
1/4 c. chopped green onion
1 tsp. salt
1/8 tsp. ground red hot pepper (cayenne)
1 c. corn kernels
1 c. milk, can be skim or 1%

Stir 1 can broth into flour in saucepan until smooth. Add remaining broth, carrot, pepper, onion, salt and hot pepper. Simmer over heat until slightly thickened, 5 minutes. Stir in corn, milk and heat through.